F. DICK filleting knife 1905 series - filigree precision for fish and meat

Filleting is considered the supreme discipline of preparation, and this is exactly what the 1905 series filleting knife was developed for. With its 18 centimeter long, particularly thin and highly flexible blade, the forged knife glides effortlessly through fish and meat. It is ideal for precisely releasing fine fillets, cleanly removing the skin and precisely removing bones, ensuring smooth, appetizing cuts to a professional standard.

Made from high-quality X50CrMoV15 high-end chrome steel or X55CrMoV14, the blade impresses with its uncompromising sharpness. It achieves an exceptionally high level of sharpness through double honing and polishing. With a hardness of 56 HRC, the cutting edge retains its edge for a long time and can still be resharpened with little effort. The pronounced flexibility of the blade makes it possible to follow the natural contours of spines or skin precisely and reduce waste to a minimum.

The 1905 series filleting knife also makes a clear visual statement. The characteristic handle, in which solid steel rings are connected to resistant plastic without any gaps, is based on a design from the early 20th century. This design not only ensures a striking look, but also excellent balance and comfortable, safe handling. The integrated half bolster provides additional finger protection and also allows the blade to be sharpened all the way to the handle. Thanks to the gap-free finish, the knife meets the highest hygiene requirements.

With an overall length of 30 centimetres, a blade length of 18 centimetres and a weight of around 170 grams, the filleting knife is perfectly balanced. It is perfect for filleting and removing skin and bones and combines durable material quality with precise cutting performance for demanding kitchen work.

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